Oyatte

Oyat was the restaurant where I had the best lamb dish I’ve ever tasted. This is coming from someone who normally doesn’t enjoy lamb. The dish was incredibly rich and complex, yet completely free of the strong gaminess that often puts me off. It was beautifully balanced and unlike any lamb I’ve had before. The wine program was equally impressive. The sommelier was warm, knowledgeable, and attentive, offering a thoughtfully curated selection and taking the time to explain each pairing. That level of care elevated the entire dining experience. The interior is elegant, refined, and beautifully designed. While the sofa seating on the first floor was slightly less comfortable for enjoying a full meal, the restaurant’s unique concept of dividing the course into two separate sections was a standout detail. It kept the experience feeling fresh and engaging, preventing the tasting menu from ever becoming repetitive. If you’re looking to experience dishes that feel genuinely new and unexpected, I highly recommend visiting Oyatte. It’s one of the rare restaurants that delivers not only exceptional food, but also a memorable and thoughtfully crafted dining experience.

This place is totally amazing! From entry to exit…the service, attention to detail, and the food are all outstanding! Michelin is missing out on a truly wonderful experience. The story that accompanies the space is also great. This is a MUST GO TO!

Oyatte feels like Chef Hasung Lee’s bold and ambitious statement that he is here to let the food speak for itself. Many people around me had already visited, and I had heard both glowing reviews and more mixed ones, so I was very curious and excited for this meal. Still, I tried my best to approach it with a blank slate. I did not want to experience the restaurant only through the chef I had seen on Culinary Class Wars, through what I had heard from others, or through the version of his food I had imagined in my head. I simply wanted to enjoy the dishes as they were. And once I did that, I was genuinely surprised by how delicious everything was. The downstairs Atelier, with ingredients sourced from Crown Daisy Farm upstate, gave the feeling of dining in a quiet lodge or restaurant somewhere in upstate New York. The menu, the interior, the plates, and even the smallest details all felt carefully considered. The first cold soup was beautifully complex, with different flavors and textures moving together in a way that felt almost like a dance. The turnip prepared two ways was also lovely, and the moo tarte tatin and carrot doughnut brought unexpected pleasure through layers of texture and flavor. Familiar ingredients were presented in ways that felt completely new. We also did the wine pairing, and it added so much to the experience. The sommelier’s thoughtful explanations made each pairing feel intentional and beautifully connected to the food. Upstairs, the scallop, fish, porridge, lamb, and quail were all cooked with great care and precision. Each dish had its own quiet confidence. The desserts, in particular, were flawless. The supplement menu may feel like an added expense, especially on top of an already special fine dining experience, but I would truly recommend ordering it. If you have already decided to treat yourself to a meal like this, the two supplement dishes are absolutely worth trying. With the added richness of black truffle and caviar, they made the experience feel even more abundant, layered, and joyful. What I appreciated most was that Oyatte did not feel like it could be neatly categorized as Korean, French, or any one specific cuisine. It felt like Chef Hasung Lee’s own language. The food was refined, generous, delicate, clean, and full of imagination. I hope people will give this talented chef the time and space to continue developing and expressing the food he truly wants to make. If you come with an open mind and let the food speak for itself, Oyatte offers a deeply memorable and genuinely delicious experience.

One of the most memorable dining experiences we’ve had. Every detail felt intentional, from the flavors to the service to the way the space changes between the two floors. To us it felt like more than just a tasting menu but a beautiful experience. The food was incredibly creative, fresh, and layered, with flavors that were unique. You can really feel how much Chef Lee respects the ingredients and works to bring out something special in each dish. The service was also very warm, attentive, and sincere. We left feeling genuinely grateful to Chef Lee and the entire team. Oyatte is a special place.